Horsegram (ulava in Telugu) is one of those forgotten superfoods that deserves more attention in modern kitchens. I've been cooking with this high-protein lentil for years, and I'm always amazed by its versatility. From this aromatic Ulavacharu Rasam to tempered horsegram salad and even horsegram payasam (a sweet dessert), this humble lentil transforms into countless delicious dishes.
Not only is horsegram packed with protein, but it's also incredibly easy to prepare and budget-friendly. If you're looking to diversify your protein sources or explore South Indian cuisine, this traditional rasam recipe is the perfect place to start.
Jump to:
- What is Ulavacharu Rasam?
- Ingredients You'll Need
- How to Make Ulavacharu Rasam
- Equipment Needed
- Top Tip
- Substitutions for Hard-to-Find Ingredients
- Variations of Ulavacharu Rasam
- Storage and Reheating Tips
- Pro Tips for Perfect Ulavacharu Rasam
- Serving Suggestions
- Ulavacharu Rasam Nutrition
- FAQ
- Related
- Pairing
- Ulavacharu Rasam
What is Ulavacharu Rasam?
Ulavacharu Rasam is a traditional South Indian soup made primarily with the water in which horsegram (ulava) is cooked. This soup is known for its tangy, spicy flavor profile and is popular in Andhra Pradesh and other southern states of India. The rasam combines the nutritional benefits of horsegram with the wonderful aromatic flavors of various spices like black pepper, cumin, and garlic, creating a perfect balance of taste and nourishment.
Ingredients You'll Need
For the Powder Mix
The spice mix is the heart of this rasam, giving it its distinctive aroma and flavor:
- Black pepper
- Cumin seeds
- Coriander seeds
- Curry leaves
- Garlic
- Turmeric powder
- Salt
For Tempering
The tempering adds another layer of flavor and texture:
- Ghee or oil
- Mustard seeds
- Cumin seeds
- Dried red chili
- Hing (asafoetida)
- Garlic cloves
- Curry leaves
For Rasam Base
- Boiled horsegram water (the nutritious broth from cooking horsegram)
- Tamarind pulp
- Jaggery
- Salt
See recipe card for quantities.
How to Make Ulavacharu Rasam
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- Blend all spices and make powder
- Strain water from pressure cooked horsegram
- Boil horsegram broth
- Add tamarind
- Add powder mix
- Temper spices
- Add curry leaves
- Add boiling horsegram broth
- Add jaggery
- Sprinkle cilantro and serve
Equipment Needed
This recipe requires minimal equipment:
- Pressure cooker - for cooking horsegram
- Blender or spice grinder - for making the spice powder
- Small pan - for tempering
- Medium pot - for cooking the rasam
- Strainer - for separating horsegram water
Top Tip
Adding jaggery balances the sourness without making the rasam sweet.
Substitutions for Hard-to-Find Ingredients
- Horsegram: If unavailable, yellow split peas (toor dal) can work, though the flavor will be different.
- Curry leaves: While unique in flavor, you can substitute with a combination of lime zest and basil in emergencies
- Hing (asafoetida): Use a small amount of garlic powder if hing is unavailable
- Jaggery: Brown sugar or maple syrup can substitute
- Tamarind: Lemon juice can work as a souring agent (about 1-2 tablespoons)
Variations of Ulavacharu Rasam
Tomato Ulavacharu Rasam
Add 2 chopped tomatoes while boiling the horsegram water for a tangier, more robust flavor profile.
Garlic Pepper Ulavacharu
Double the amount of garlic and black pepper for a spicier version that's great for cold weather and congestion relief.
Lemon Ulavacharu
Skip the tamarind and add fresh lemon juice after turning off the heat for a brighter, fresher flavor.
Storage and Reheating Tips
Ulavacharu Rasam keeps well in the refrigerator for up to 3 days in an airtight container. To reheat, simply warm it on the stovetop over medium heat until hot but not boiling. I don't recommend freezing rasam as the texture and flavor change considerably upon thawing.
For meal prep, you can make the spice powder and cook horsegram in advance, storing them separately in the refrigerator for up to 3 days.
Pro Tips for Perfect Ulavacharu Rasam
- Always cook horsegram thoroughly until soft before straining the water.
- Never boil rasam vigorously after adding the spice powder; a gentle simmer preserves aromatics.
- Tempering should be done in ghee rather than oil for authentic flavor.
- Adding jaggery balances the sourness without making the rasam sweet.
- Serve rasam piping hot for the best experience of flavors and aromas.
Serving Suggestions
I like serving Ulavacharu Rasam in two primary ways:
- As a soup in a bowl, garnished with fresh cilantro and a squeeze of lemon
- Poured over steamed rice with a side of roasted papad and vegetable curry. See my thalis for more suggestions.
For a complete meal, pair with:
- Steamed rice
- Plain Omlete for protein
- Simple vegetable stir fry
- Yogurt
Ulavacharu Rasam Nutrition
One serving of Ulavacharu Rasam, which is 1, contains 34 calories with 1g of protein, 2g of fiber and 6g of carbs.
FAQ
Horsegram is available in most Indian grocery stores or online specialty shops. Look for "kulthi" or "ulava" if you can't find it listed as horsegram.
Yes, you can cook horsegram in a regular pot, but it will take significantly longer (about 1-2 hours). Soak the horsegram overnight to reduce cooking time.
Absolutely! Horsegram is known for its high protein and fiber content, which helps with satiety. The rasam is low in calories but filling and nutritious.
Yes, simply substitute the ghee with coconut oil or any vegetable oil for tempering.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Ulavacharu Rasam:
Ulavacharu Rasam
Ingredients
For Powder Mix:
- 2 teaspoon black pepper
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 5-8 curry leaves
- 2 garlic
- ½ teaspoon turmeric powder
- 1 teaspoon salt
For Tempering:
- 1 teaspoon ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chili broken
- ½ teaspoon hing (asafoetida)
- 2 garlic cloves
- 5-6 curry leaves
For Rasam:
- 3 cups boiled horsegram water (ulavalu) pressure cooked horegram water
- 2 tablespoon tamarind pulp
- 1 teaspoon jaggery optional
- ½ teaspoon salt adjust to taste
Instructions
Make Horsegram Broth:
- If you haven't already pre-made horegram broth, cook horsegram in a pressure cooker and keep the water aside. Cook 1 cup of soaked horsegram with 3 cups of water.
Make Powder:
- Blend all of these ingredients and keep the powder aside: 2 teaspoon black pepper, 2 teaspoon cumin seeds, 2 teaspoon coriander seeds, 5-8 curry leaves, 2 garlic, ½ teaspoon turmeric powder, and 1 teaspoon salt.
Prepare Tempering:
- In a small pan, heat 1 teaspoon ghee. Add ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds. Let them splutter.
- Add 2 garlic cloves, 1 dried red chili, ½ teaspoon hing (asafoetida), and 5-6 curry leaves. Fry until garlic is golden brown.
Make the Rasam:
- Pour 3 cups boiled horsegram water (ulavalu), 2 tablespoon tamarind pulp, 1 teaspoon jaggery and ½ teaspoon salt.
- Bring to a simmer for 10–15 minutes.
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